Kurobuta Pork Striploins
4 Striploins (Approx. 14lbs Total)
Kurobuta pork striploins are the perfect choice for cutting your own boneless Kurobuta pork loin chops. Alternatively they can be cooked whole as a luxurious pork roast.
The striploin, harvested from the eye of loin section, is one of the leaner cuts on the pig, and as such medallions cut from conventional pork striploins can easily dry out and become mealy. Kurobuta pork’s increased marbling helps ensure that you get rich, moist pork with a more robust flavor. A significant portion of these striploins’ surface fat has already been trimmed away, making it easier to prepare this cut at home.
Kurobuta pork (aka Berkshire pork) is from a rare breed of pig that has long been bred in England and Japan for flavor and more marbled meat. The result is some of the finest pork in the world, sometimes referred to as “The Kobe Beef of Pork.”
Keep Kurobuta pork striploins frozen until you’re ready to use them, then thaw only as many as you need.
RECIPES & TIPS
Kurobuta striploins can be roasted whole or sliced into chops. These chops can be grilled, broiled, or pan-fried. Kurobuta striploins can be used in any recipe calling for conventional pork striploins or chops, although tenderizing or strong-flavored ingredients will be less necessary due to their exceptional marbling.
Kurobuta pork is reliably more moist than conventional pork, but you can infuse it with extra flavor and even more moisture by brining it prior to cooking.
Recommended Internal Cooking Temp:
145°F with at least a 3 minute rest before consumption.